• Preheat oven to 350* F. Prepare an 8 ½ x 4 ½ loaf pan with pan spray or rub with coconut oil and insert a parchment sling for easy removal.

Make the Cinnamon Swirl

• In a small bowl, combine the agave nectar, flour, cinnamon and salt. Stir well to combine and set aside.
  ⅓ Cup Light Agave Nectar, 2 teaspoon Cinnamon, 2 tablespoon All-Purpose Flour, ¼ teaspoon salt

Make the Banana Bread

• In a medium bowl, combine flour, baking powder, baking soda, salt and cinnamon. Set aside.
  2 Cups All-Purpose Flour, 1 ½ teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Kosher Salt, 1 teaspoon Cinnamon
• In a large bowl, combine mashed banana, oil, sugar, non-dairy milk, and vanilla. Stir with a rubber spatula to combine. Add the dry ingredients into the wet ingredients and mix just until the batter is formed.
  1 ½ Cup Mashed Overripe Banana, ½ Cup Granulated Sugar, ½ Cups Canola Oil, ⅓ Cup Non-Dairy Milk, 1 teaspoon Vanilla
• Add about ⅓ of the banana bread batter to the prepared loaf pan. Gently spread so it covers the bottom of the pan. Drizzle 2 heaping tablespoons of the cinnamon swirl mixture on top of the batter.
• Repeat thee layering two more times, making sure to top the loaf with a drizzle of cinnamon mixture. Then, use a butter knife to gently swirl the cinnamon mixture with the batter.
• Bake in a 350* oven for 60-65 minutes, or until a toothpick inserted into the center of the loaf comes out with just a few moist crumbs attached.
• Allow the banana bread to cool for 30 minutes before removing it from it's pan to slice and serve.